Author: Ursula Ferrigno
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
This kid-friendly personal strawberry shortcake dessert recipe from Paula Deen is perfect for picnics and cookouts. Ingredients include fresh strawberries, sugar, flour and half and half. Prep time is...
Author: Paula Deen
Author: Melissa Roberts
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Michael Kornick
Author: Michael Symon
Author: Douglas Rodriguez
Author: Linda Ziedrich
Author: Sheila Lukins
Author: Stephanie Coon
Author: Tamasin Day-Lewis
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste-and look...
Author: Martin Boetz
Author: Janet Fletcher
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.
Author: Andy Baraghani
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
Author: Claire Saffitz
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
Author: Sandra Crook